Pancake Crumbl Cookie: Breakfast Meets Dessert in a Perfectly Crispy Way
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Have you ever craved pancakes but didn’t feel like having a full breakfast?
Well, I have a delicious treat for you—the pancake Crumbl cookie! These sweet little delicacies look just like pancakes but are topped with a buttermilk syrup glaze and a dollop of vanilla buttercream.
They were a fan favorite at Crumbl Cookies but disappeared from the menu too soon. Luckily, you can make them anytime you want with just a few simple ingredients.
So, stay tuned for the full recipe, and trust me, you won’t want to miss out on these sweet and satisfying treats!
Let’s look back to the humble beginnings of Crumbl Cookies. It all started in 2017 when Sawyer Hemsley and Jason McGowan opened a cookie-only bakery near Utah State University.
From the beginning, they wanted to offer something different than the typical cookie experience, so they made it a point to mix, ball, bake, and dress their cookies in plain sight for all to see.
Soon, the delicious aroma of freshly baked cookies spread nationwide, and the Crumbl empire grew to over 400 locations.
And then came the pancake cookies. A brilliant twist on the classic cookie, they’re made with pancake mix and topped with a buttermilk syrup glaze and vanilla buttercream.
Who knew pancakes and cookies could go so well together?
What Can You Serve With Pancake Crumbl Cookies?
Crumbl pancake cookies are a warm and satisfying indulgence for your sweet tooth. But perhaps you are wondering what to pair them with—the sweet snack pairs perfectly with various sweet and savory accompaniments.
If you’re a tea lover, you might want to try these cookies with a nice cup of tea, like Darjeeling tea. The tea’s floral aroma and smoky flavor perfectly complement the sweet tanginess of the Crumbl pancake cookies.
Try them with a dollop of whipped cream and a sprinkle of cinnamon for a classic dessert presentation, or get creative with your toppings and add your favorite fruit, nut, or chocolate.
Want to create a breakfast-style dish?
Serve your pancake Crumbl cookies with fresh berries and a side of bacon or sausage for breakfast or brunch that will impress even the pickiest eaters.
No matter how you choose to serve them, I can guarantee this Crumbl pancake cookie delicacy will quickly become your go-to treat for every occasion!
- Unsalted Sweet Cream Butter – softened and ready to be creamed to perfection.
- Sugar – for that sweet, irresistible taste.
- Large Eggs – because you can never have too much of a good thing.
- Pure Vanilla Extract – to give it that lovely aroma and flavor.
- Flour – the base for a perfect cookie texture.
- Bisquick Pancake Mix – the secret ingredient that makes these cookies so unique.
- Baking Soda – for that perfect rise.
Buttermilk Syrup Ingredients
- Light Brown Sugar – the perfect sweetener that also gives it that lovely caramel color.
- Unsalted Sweet Cream Butter – because butter makes everything better.
- Buttermilk – adds a rich, tangy flavor that complements the sweetness of the cookies.
- Baking Soda – for that perfect lightness and fluffiness.
- Pure Vanilla Extract – for a mellow, sweet flavor that complements all the ingredients.
- Powdered Sugar – the final touch that turns this syrup into a silky-smooth confection.
- Unsalted Sweet Cream Butter – what else?
- Powdered Sugar – for that lovely sweetness and smooth texture.
- Pure Vanilla Extract – to give it that classic vanilla flavor.
- Milk – to create a creamy consistency that makes it easy to spread.
Get ready to gratify your sweet tooth with this deliciously easy-to-make pancake Crumbl cookie recipe! Here’s how you can whip up these heavenly treats.
Begin by setting the oven temperature to 350 degrees Fahrenheit, and then prepare two baking sheets with either parchment paper or silicone baking mats.
Using your trusty standing mixer, beat the butter and sugar until it’s creamy and smooth.
Add the eggs and vanilla extract and mix thoroughly.
Whisk together the flour, pancake mix, and baking soda in a large bowl.
Gradually add your dry ingredients to the wet ingredients until thoroughly mixed.
Take a medium cookie scoopful of dough and roll it into a ball with your hands.
Place your dough balls onto the cookie sheets and gently press them into thick disks.
Bake your cookies in the oven for 12-15 minutes, or until they’re lightly golden.
Now let’s talk about those delicious sauces and frostings!
Combine the brown sugar, butter, and buttermilk in a small pot and place it on the stove over medium heat.
Consistently stir the mixture until it begins to boil.
Take the pot off the burner and stir in the baking soda and vanilla extract.The sauce will foam and bubble up, which is perfectly fine.
Finally, whisk in the powdered sugar until it’s smooth and well combined.
Put your sauce aside and let it cool for 20 minutes.
Again, use the stand mixer to thoroughly combine the butter, vanilla, powdered sugar, and milk.
Spoon one tablespoon of sauce onto the top of each cookie. I like to take the tines of a fork, dip it into the sauce, and then go back and forth over the top of the cookies.
Take a mini ice cream or small cookie scoop and scoop some frosting into the center of your cookies.
And voila! You’ve made a batch of at least 16 crumble pancake cookies that will have everyone singing your praises! Now, all that’s left to do is dive in and savor every bite.
Get ready to take the classic pancake Crumbl cookie recipe and give it a delicious, mouth-watering twist that will leave your taste buds begging for more.
- Add some chocolate chips for a classic twist: Yes, I know it’s basic, but there’s a reason it’s a classic! Plus, who doesn’t love ooey-gooey melted chocolate in their cookies?
- Experiment with different types of pancake mix: Who says you have to stick with Bisquick? Try using a cinnamon or buttermilk pancake mix to see how it changes the flavor and texture of your cookies.
- Switch the frosting: Though the classic buttercream frosting is delicious, why not try a different frosting altogether? Consider a cream cheese or peanut butter frosting that will give your cookies a unique and creamy taste.
- Go nuts: Literally! Add some chopped nuts, such as almonds, pecans, or walnuts, to the cookie dough for added crunch and flavor. You can also sprinkle some nuts on top before baking for an extra-sweet and savory twist.
- Get fruity: I love adding fresh or dried fruit to the cookie dough. Try adding chopped dried apricots, raisins, or even some cranberries for a fruity pop that complements the sweetness of the cookies.
- Try different shapes: While we love traditional cookie shapes, why not try something different? Use cookie cutters to make shapes such as hearts, stars, or even emojis—anything goes!
So, put on some music, grab your apron, and start your cookie experiments.
Can I keep my pancake Crumbl cookies at room temperature?
Absolutely! They can last up to three days if you just store them in an airtight container.
What if I want to save my Crumbl pancake cookies for later?
No problem, cookie hoarder! They are freezer-safe for three months. Just wrap ’em up tight in plastic wrap and toss them in an airtight container.
How do I reheat my Crumbl pancake cookies?
Reheat them in a preheated oven set to 350 degrees Fahrenheit for 5–10 minutes or until they are heated through.
- 1 ½ cups unsalted sweet cream butter, softened
- 1 ½ cups sugar
- 3 large eggs
- 1 tbsp pure vanilla extract
- 3 cups flour
- 1 ½ cups Bisquick pancake mix
- 1 ½ tsp baking soda
- 2 tbsp light brown sugar
- ½ cup unsalted sweet cream butter
- ½ cup buttermilk
- ½ tsp baking soda
- 1 tsp pure vanilla extract
- 2 cups powdered sugar
- ¼ cup unsalted sweet cream butter, softened
- 1 ½ cups powdered sugar
- 1 tsp pure vanilla extract
- 2 tsp milk
Preheat the oven to 350 degrees and line two cookie sheets with parchment paper or a silicone baking mat.
Using a standing mixer, beat the butter and sugar until creamy.
Beat in the eggs and vanilla extract.
Using a large bowl, whisk the flour, pancake flour, and baking soda.
Gradually mix the dry ingredients into the wet.
Using a medium cookie scoop, scoop dough into your hands and roll the dough into a ball.
Place the dough balls onto the cookie sheets and lightly press down into a thick disk.
Bake in the oven for 12-15 minutes or until a light golden color.
Using a small pot, combine the brown sugar, butter, and buttermilk and place on the stove over medium heat.
Consistently stir the mixture until it begins to boil.
Remove from heat and whisk in the baking soda and vanilla.
The sauce will foam and bubble up which is perfectly fine.
Whisk in the powdered sugar until smooth.
Set aside and allow to cool for 20 minutes.
Using a standing mixer, cream together the butter, powdered sugar, vanilla, and milk until combined and smooth.
Spoon 1 tablespoon of the sauce onto the top of the cookies.
Take a mini ice cream scoop or small cookie scoop and scoop some frosting into the center of the cookies.
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